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Autumn Pork Roast with Pears and Parsnips

A warming one-pot supper, with pork steaks, English pears and sweet autumnal root vegetables in a maple syrup glaze.

Preparation time:
20 minutes

Cooking time:
25 minutes
to 35 minutes

Total time:
45 minutes
to 55 minutes

Serves:
4

Ingredients

3 medium parsnips, peeled and quartered

½ medium butternut squash, peeled, deseeded and cut into chunks

1 red onion, quartered

3 under-ripe English pears, peeled, quartered and cored

2 cloves garlic, peeled

1 tsp dried thyme

1 pack Waitrose British Pork 4 Prime Loin Steaks (about 660g)

3 tbsp maple syrup

2 tbsp olive oil

Method

Preheat the oven to 200°C, gas mark 6. Put the vegetables, pears, garlic, thyme and pork steaks in a large shallow roasting tin. Drizzle with the maple syrup and oil, season, then turn with a large spoon or your hands, remembering to wash them thoroughly after handling the raw meat.

Place in the oven for 20-25 minutes, turning the mixture once. Increase the heat to 220°C, gas mark 7 and roast for 5-10 minutes more until the pork is cooked through with the fat starting to crisp, and the vegetables are beginning to caramelise.